Sweet Potato Pie with Gooey Pecan Topping
Indulge in the ultimate Southern-inspired dessert with this Sweet Potato Pie with Gooey Pecan Topping. Featuring a velvety smooth sweet potato filling, perfectly spiced with cinnamon and nutmeg, this pie is nestled in a flaky, buttery crust and elevated by a luscious pecan topping. The topping, made with a divine blend of brown sugar, maple syrup, heavy cream, and chopped pecans, creates a caramel-like layer that’s irresistibly rich and nutty. Ideal for holiday gatherings or whenever you’re craving comfort food, this show-stopping dessert pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. With its combination of creamy, crunchy, and gooey textures, this sweet potato pie is an unforgettable treat that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 3 pieces Sweet potatoes (medium, peeled and cubed)
- 6 tablespoons Unsalted butter (softened)
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar
- 0.5 cups Evaporated milk
- 2 pieces Large eggs
- 1.5 teaspoons Vanilla extract
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1 pieces Pie crust (unbaked, 9-inch)
- 1 cup Pecans (chopped)
- 0.5 cups Brown sugar (for topping)
- 0.25 cups Heavy cream
- 2 tablespoons Maple syrup
- 2 tablespoons Unsalted butter (for topping)
Instructions
Preheat your oven to 350°F (175°C).
Place the peeled and cubed sweet potatoes in a medium saucepan. Cover with water and boil until tender, about 20 minutes. Drain and let them cool slightly.
In a large mixing bowl, mash the sweet potatoes until smooth. Add 6 tablespoons of softened butter, 3/4 cup granulated sugar, 1/2 cup brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, and nutmeg. Mix well until all the ingredients are fully combined and smooth.
Roll out the pie crust into a 9-inch pie dish, trim the edges if needed, and pour the sweet potato mixture evenly into the crust.
Bake the pie in the preheated oven for 50 minutes or until the filling is set and slightly puffed. Remove from the oven and let it cool slightly.
While the pie is cooling, prepare the pecan topping. In a small saucepan, combine 1/2 cup brown sugar, heavy cream, maple syrup, and 2 tablespoons unsalted butter. Heat over medium heat until the mixture thickens, about 5–7 minutes. Stir frequently.
Remove the saucepan from the heat and fold in the chopped pecans.
Pour the pecan mixture evenly over the baked pie, spreading it carefully with a spatula to cover the surface.
Return the pie to the oven and bake for an additional 10 minutes to set the topping.
Remove from the oven and let the pie cool completely on a wire rack before serving. Serve at room temperature or slightly warm. Optionally pair with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 167 mg | 7% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 56.3 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 102 mg | 8% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 360 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
